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ITALIAN ROLLUPS
Yield: 6 servings
1/4 c pine nuts, coarsely chopped
1 clove garlic, minced
2 tb fresh parsley, chopped
2 tb fresh basil, chopped
1 tb olive or vegetable oil
1/4 ts salt
1/8 ts pepper
1 1/2 lb boneless round steak, about 1/2" thick
6 sl proscuitto, well trimmed
1 c beef broth or bouillon
1 oz dried porcini or shiitake mushrooms
1/2 c dry red wine
2 tb cornstarch
1/4 c water
pine nuts
In small bowl, combine 1/4 cup chopped pine nuts, garlic, parsley,
basil, oil, salt, and pepper. Remove most of fat from steak. Cut
into 6 pieces about 3"x4". Pound to about 1/4" thickness or 4"x6".
Place a slice of prosciutto on each slice of pounded round steak.
Spoon about 1 tbsp herb mixture on each. Roll up like a jelly
roll. Tie with string. Place on bottom of slowcooker. Heat broth
or bouillon to boiling. Pour over dried mushrooms. Add to cooker.
Pour in wine. Cover, cook on LOW 6 to 7 hrs. Remove meat, cover
and keep warm. Turn pot to HIGH. Dissolve cornstarch in water.
Stir into liquid in pot. Cover, cook on HIGH 15 to 20 mins. or
until thickened. Spoon over rollups. Sprinkle with pine nuts.
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Beef Rollups